Enchiladas: A Classic Mexican Dish Recipe

Ingredients

• 3 cups red enchilada sauce
• 2 tablespoons Bragg olive oil
• 2 large portobello mushroom caps
• 1/2 medium red onion
• 1 red bell pepper
• 1 15-ounce can black beans, drained and rinsed
• 1 teaspoon garlic powder
• 2 teaspoons cumin
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 2 tablespoons lime juice
• 1/2 cup vegetable broth or water
• 8 corn tortillas
• ½ cup + 1 cup vegan queso, divided
• torn cilantro
• ACV guacamole